Thursday, March 16, 2006

Matcha Marble Cake

Matcha Marble Cake... with holes.

My pound cakes often have holes. What are possible causes?
* If you want this recipe, please email me at the address in my profile. Thanks.



Anonymous said...

holes in poundcake?
Maybe the butter is not fully at room temparture and not being fully incorporated into the batter when you mix it.
If there are tiny bits of butter in the batter , they would melt while baking, leaving you holey poundcake.

On a side note, will you post the recipe for your matcha marble cake.

Anonymous said...

Hai Obachan, hmmm, the cake looks good (even with the holes :P)
Anyway, I've been longing to ask you this, now that we're on the green tea subject, I can finally ask, hehe: Can you tell me what is the difference between matcha and sencha? I felt that sencha is a little bit more bitter? or is it just me? :S Aringatou!


Anonymous said...

Hi Obachan!
could u share ur recipe "macha pound cake" with us? I really like it.

Anonymous said...

Mmmmmm! This look so yummy! I just *adore* matcha!

You don't happen to have any matcha pancake recipes, do you? :)

bourgogne said...

that's beautiful.

FooDcrazEE said...

looks like koreanmiss is correct. The other thing maybe when u pour in the batter there are some air pockets in them. Knock the mould on the table a few times to release them or u can use a cloth as a base before knocking them.

Anonymous said...

What a beautiful cake, obachan! Another way to eliminate air bubbles is to draw a knife into and around the cake batter once you've poured it into the pan. This is supposed to draw the bubbles up along the edge of the knife. Also, muffins get big holes in them if you overbeat them -- stirring the batter too much activates the baking pwoder too early, I think.

Anonymous said...

that looks gorgeous! holes: air bubbles? after pouring batter into pan lift the cooking pan about 15 cm above the bench and let go. repeat a few times.

Anonymous said...

Absolutely beautiful! (I must say I'm quite rubbish at 'marbling'...)

Anonymous said...

I stumbled upon your site from an Onokinegrindz link. Your site is beautiful and I look forward to your updates.
I looked up this problem on a website and this is what it said,
"Large holes & tunneling Oven temperature too high. Use an oven thermometer to check.
Undermixing or extreme overmixing (too much gluten)
Too much leavening
But to tell you the truth, I don't see much if any holes in your pound cake. Looks perfect to me!
This site is great for solving problems.
Thank you for working so hard on your site. It is so enjoyable.

Rosa's Yummy Yums said...

Your matcha marble cake is very interesting and yummy; I love the matcha swirls!

Maybe you didn't knock the pan on a flat surface (before placing it in the oven... I always do that.

Could you please send me this recipe? Thanks!

obachan said...

Thanks for your advice. And hope you got the recipe I sent you : )

Mmm… interesting question! OK, I googled and here’s what I found:

Sencha: Made from tea leaves grown in the sunlight. Most popular green tea which is made by steaming tea leaves and drying. The leaves are twisted while being dried.
Matcha:Made from tea leaves grown without getting direct sunlight. The leaves are steamed, dried and stone-ground.
Hope this helps.

anonymous commenter
OK. Email me (Or maybe you already did?) ;)

I love matcha, too. I don’t have matcha pancake recipe, but how about


Thank you :D

Thanks for your advice. I knocked it a few times, but not on the table…maybe that was the reason why it didn’t work out.

Thanks for the tip. Mmmm.. I didn’t know that stirring the batter too much would affect the activation of the baking powder.

Thank you. I guess when I do that, I didn’t do it in a proper way. Well, better luck next time.

Oh, I don’t believe that you are rubbish at this kind of thing. : )

Yeah, oven temperature must be something I should check.
I checked out the link and I like it. Looks very useful. Thank you so much.

Yeah, I did knock the pan, but not on a flat surface. That must have been one of the causes.
Hope you got the recipe I sent you : )

Rosa's Yummy Yums said...

Thanks for the recipe! Now I have to buy matcha...
Maybe that was one of the causes...

Anonymous said...

thanks for the tips on mochi obachan! they're definitely perfect for a college dorm...=)

Gustad said...

oh no! there is fungus marbles through your cake!! haha

obachan said...

Hope you like it. : )

You’re welcome. Hope you like it. BTW, I forgot to mention but mochi is good with cheese and pizza sauce, too. It may be interesting to experiment on some kind of mochi-pizza ;)

Ahhhhhhh!!!! :O

Valentina said...

I love everything about this picture - the cake, the plate, the very wonderful!

Anonymous said...

The holes in the cake look like tunnelling: this happens when the air can't escape because there is too much gluten in the batter. Try to stir less after you combine the wet and dry ingredients.

Anonymous said...

I really like this pound cake can you please send me the recipe. Here's my email Thanks in advance..Barry

Anonymous said...

Hi, your cake looks very good and I love green tea desserts. Kindly email to
Thanks, from Singapore